Sweet Potato + Black Bean Burrito Bowl
An easy and delicious Rice and Beans makes this Burrito Bowl a weekday win! It's simply cooked rice and beans sauteed with onion, jalapeno and salsa, topped with an enchildas sauce and served with roasted and spiced sweet potatoes, avocado and a gluten-free tortilla (Optional) While the bowl is gluten-free and vegan, it is totally adaptable to tastes -- add some cheese or even grilled chicken. Can be entirely prepped ahead and heated up at meal time.
Servings: 4 servings
Ingredients
Roasted & Spiced Sweet Potatoes
- 4 cups sweet potatoes cubed into 1 inch cubes (2 small-to-medium sweet potatoes)
- 1-2 tablespoons olive oil avocado oil or neutral oil of choice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt more to taste
Easy Rice and Beans
- 2 tablespoon olive oil avocado oil or neutral oil of choice, divided
- 1 cup yellow onion diced
- 1 5 oz can black beans rinsed and drained
- 2 cups cooked and warm brown rice
- 1 cup already prepared salsa
- 2 tablespoons jalapeño seeded and finely chopped
- squeeze of fresh lime juice optional
Enchilada Sauce (recipe adapted from Cookie and Kate, yields 2 cups sauce, save extra for another meal or feel free to cut in half)
- 3 tablespoons olive oil
- 3 tablespoons gluten-free all-purpose flour
- 2 teaspoons ground chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 2 tablespoons gluten-free plain tomato paste
- 2 cups gluten-free vegetable broth
- 1 teaspoon apple cider vinegar
- Black pepper to taste
For the Bowl
- gluten-free tortilla of choice
- chopped fresh cilantro for garnish
- Avocado
Instructions
If you haven't already cooked your brown rice, do so in whatever method you prefer. Lately, we have been using an multi-pot which takes about 10 minutes.
Roasted & Spiced Sweet Potatoes
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Place sweet potatoes in a large bowl, add olive oil to very lightly coat (about 1 tablespoon), cumin, chili powder and salt. Toss to combine.
- Place sweet potatoes in a single layer on baking sheet and bake for 25 minutes, or until tender and edges getting crispy. Set aside.
Easy Rice and Bean
- While the sweet potatoes roast, in a large skillet, heat 2 tablespoons olive oil over medium heat.
- Once the oil is shimmering, add the chopped onion and cook, stirring often, until the onion is tender and translucent, about 5-7 minutes.
- Add jalapeño and saute 1-2 minutes.
- Add cooked rice, black beans and salsa. Stir to combine and cook over medium heat for about 7-10 minutes until well heated. (NOTE: Depending on how thick or thin the salsa is, feel free to add a bit more salsa while stirring and heating the mixture). Remove from heat.
- Optional: Give is a squeeze of lime juice if desired-- I have done this from time to time for a little tang.
Enchilada Red Sauce
- Measure the flour and spices into a small bowl and place your tomato paste near the stove.
- In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact).
- Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.
- Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Low heat to a simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
- You may not need all the sauce but it keeps well in the refrigerator for several days and works great with chickpeas (see Spiced Chickpea Tacos).
Assemble
- In each bowl, or on each plate, add roasted sweet potatoes, a large scoop or two of rice and beans, 1/2 an avocado and a gluten-free tortilla if using. Serve enchiladas sauce on the side or drizzle over rice and beans. Serve and enjoy!
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I really loved this burrito bowl dish! I used salsa verde with my rice and halved the enchilada recipe. It worked out perfectly. I added a few tortilla chips, avocado, and dinner was served!
Thank you! Love your adaptations!
My daughter just told me she’s wanting to do more plant based foods and has actually had this meal for the last 2 days.
Love it! Happy she’s enjoying it!